Originally Posted by Buzz: You can cook this in your cast iron.
Pan Pizza
DOUGH
4½ cups
(22.5 ounces / 637.9 grams)
bread flour
1½ cup
(12.5 ounces / 354.4 grams)
water
2 teaspoons
(0.27 ounce / 7.7 grams)
active dry yeast
3 tablespoons
(0.5 ounce / 14.2 grams)
powdered milk
1 teaspoon
(0.2 ounce / 5.7 grams)
salt
1 tablespoon
(0.42 ounce / 11.9 grams)
sugar
2 tablespoons
(1 ounce / 28.4 grams)
vegetable oil
All ounce measurements are avoirdupois (by weight not volume)
In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk.
Mix thoroughly until yeast has fully dissolved.
Mix the remaining dry ingredients together in a separate container and add them to the mixer.
Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time).
While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom.
After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time.
Place the dough in the pan and cover tightly.
Let the dough rise until it has filled the entire pan and is about 1½" thick.
Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours). WHEN READY TO MAKE
Preheat oven to 500 °F for about 30-45 minutes.
Remove dough from the refrigerator and add sauce, cheese, and toppings.
Bake at 500 °F on a pizza stone for 14 minutes.
Originally Posted by Fire Me Boy!:
I got one a couple years ago. While beautiful, I never really cared for how it cooked. I prefer my standard cast iron. I'm actually debating turning the LC into a decoration piece since I never use it. I'm very happy I used hotel points from work to buy it.
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house. [Reply]
Originally Posted by Bwana:
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house.
Originally Posted by Bwana:
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house.
Originally Posted by Bwana:
Yeah have some regular cast iron as well. We cook with both but I really like the LC. On a side note it's good to have you back in the house.
Originally Posted by Bwana:
My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.
I'm looking to get some. I'll check out that set. Thanks for the link. [Reply]
Originally Posted by lewdog:
Seasoned my skillets like the pros here at CP and no more sticking. Thanks guys.
Now that you have the seasoning started, just do it every time. When you get done cooking, wipe out the pan, put a tablespoon of neutral oil in there and smear it around, wiping up any excess. Put it on the burner on high for 5-10 minutes. In no time, that thing will be a beauty!
Every now and then, I give mine some seasoning even when I'm not using it. I'm a dork. [Reply]
Originally Posted by Bwana:
My wife brought home an enameled cast iron Le Creuset pan the other day to try out and man this thing is nice for cooking. I just ordered a whole set on Amazon yesterday. If I catch anyone using a metal utensil in one of those they are going to have to die.
This is part of why I don't like the enameled LC. Bloody expensive, and unlike standard CI, I can't use whatever I want to on it.
Originally Posted by Fire Me Boy!:
Now that you have the seasoning started, just do it every time. When you get done cooking, wipe out the pan, put a tablespoon of neutral oil in there and smear it around, wiping up any excess. Put it on the burner on high for 5-10 minutes. In no time, that thing will be a beauty!
Every now and then, I give mine some seasoning even when I'm not using it. I'm a dork.
Only thing I don't like is the smoke it produces. So many times I use my cast iron on the grill outside to avoid that problem. But yes, I will continue to do that.
Could you just put the oil in and season it right before you cook since you will have the cast iron out for cooking anyway, instead of waiting until you're all done? [Reply]
Originally Posted by lewdog:
Only thing I don't like is the smoke it produces. So many times I use my cast iron on the grill outside to avoid that problem. But yes, I will continue to do that.
Could you just put the oil in and season it right before you cook since you will have the cast iron out for cooking anyway, instead of waiting until you're all done?
Ideally, you'd do both. Heat the pan, put in some oil, smear it around while it heats, then add oil for cooking. Clean, season.
But at most, you do need to do it at the end. After you clean it, the oil is protecting the surface. Once you have it really well seasoned - the interior will be shiny and slick - you can skip doing it every time. [Reply]